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<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
Miso Soup with Potato and Onion
- Ingredients (Serves 4)
- *10cm-square piece kombu kelp
*40g dried bonito flakes
*6 cups water
*800ml dashi stock
*4-5 tbsp miso
1 Wipe the kelp with towel.
2 Soak it in 6 cups of water for about 30 minutes to one hour.
3 Turn the heat on high.
4 Just before the water comes to the boil, remove the kombu.
5 When it comes to a boil, add the bonito flakes at once. Bring it to a boil again.
6 When the bonito flakes have sunk to the bottom of the pot, Pour the mixture in a strainer with kitchen paper in it and strain.
7 Peel the potato, cut it into quarters, and then into 5mm slices.
Soak the pieces in cold water for two to three minutes to remove excess starch.
8 Slice the onion.
9 Let's warm the dashi in a pan. Add the potatoes and cook on low heat.
10 Cook the potato over medium heat until soft. Then, add the onion.
11 When the onion has softened, dissolve the miso little by little into the stock.